Buckwheat baked with chicken and eggplant

Category: Meat dishes
Buckwheat baked with chicken and eggplant

Ingredients

Chicken drumstick, from broilers, pcs. 12
Eggplant (medium), pcs. 2
Buckwheat groats, gr. 300-350
Tomato sauce, gr., Net 350-500
Vegetable oil, art. l. 3-4
Soy sauce ml 50
Bulb onions (medium), pcs. 2
Medium carrots, pcs. 2
Basil (fresh / dried) taste
Khmeli-Suneli taste
Salt taste
Water ml 500 + for refilling

Cooking method

Buckwheat baked with chicken and eggplant
Here are all the basic things we need.
Buckwheat baked with chicken and eggplant
We wash the legs, then dry them, or just let the water drain. Marinate (1 hour… 12 hours) in soy sauce with added salt, a few pinches of Khmeli-Suneli, a few pinches of dried basil or finely chopped fresh.
Buckwheat baked with chicken and eggplant
Cut the eggplants into large slices, sprinkle with salt. When the legs are already marinated (or after 30 minutes, when the eggplants give juice), rinse with cold water.
Buckwheat baked with chicken and eggplant
Cut the onions in half rings, grate the carrots, preferably for Korean carrots, that is, long and thin.
Buckwheat baked with chicken and eggplant
As the drumsticks are pickled, pour eggplants, onions, carrots into a bowl, add 3-4 tbsp. l. vegetable oil, you can still have a pinch of salt, and mix everything thoroughly.
Buckwheat baked with chicken and eggplant
Dump the entire contents of the bowl into a baking dish, slightly trim the top level of the contents if something sticks out. We put the dish in a preheated oven to 180-190 degrees for 40 minutes. There is no need to cover / seal the dish.
Buckwheat baked with chicken and eggplant
We wash the buckwheat, pour 350 ... 500 grams of tasty favorite tomato sauce into it (this time we had a good sauce “Ukrainian KETCHA” from TM “Runa”, 485 grams), and add half a liter of water. Salt slightly. Ideally, it is better to use chicken broth instead of water, but we never have it on hand on time. We get delicious with water. In the background - beer - does not apply to the recipe, but it helps our female half to brighten up the waiting time for cooking.
Buckwheat baked with chicken and eggplant
After 40 minutes, remove the baking dish from the oven. The drumsticks and vegetables are slightly browned.
Buckwheat baked with chicken and eggplant
Pour the "solution" with buckwheat into this dish.
Buckwheat baked with chicken and eggplant
We align the filling of the dish with buckwheat very approximately. Add water to a level so that all the buckwheat is in the water. Leaves and vegetables in the dish stick out above the water.
Buckwheat baked with chicken and eggplant
We return the baking dish to the oven for the same 40 minutes and at the same temperature of 180-190 degrees. Again: there is no need to cover / seal the dish.
Buckwheat baked with chicken and eggplant
After the time indicated above, we take the dish out of the oven, try the top layer of buckwheat - it should be ready, it should not crunch on the teeth. The liquid should almost completely evaporate, and nothing should burn at the bottom.
Buckwheat baked with chicken and eggplant
The security personnel of meat and dairy products catch up on the smell.
Buckwheat baked with chicken and eggplant
We give the dish a little "rest" (20 ... 30 minutes), - on the table or in the switched off oven, - and pour it in and use it!


Epigraph:

“All families are financially provided differently, but each family eats the same. Everything was confused in the kitchen in the Yablonskys' house ... "From the early unfinished novel" Anna Varenina ", Leo Tolstoy.

The dish is designed for

6 servings

Cooking program:

Baking

Note

What did the master of Russian classics want to say in the epigraph above, saying that "every family eats the same"? Everything is very simple. In the arsenal of every cook-housewife there are usually 20 ... 30 ... 40 proven recipes that she does well, and this is delicious to all household members. Yes, the body requires a variety of nutrition, in an effort to try new, not yet known tastes and combinations.But when the hostess's fantasy gets tired and stops working on the topic "what tomorrow to feed these oglo-eaters and spinognats", she returns to her arsenal of recipes, recalling "what have we not cooked for a long time?"
For some time now, this delicious recipe, which is loved by all our household members, has settled in the culinary arsenal of the caretaker of our family, and part-time as a cook-hostess (our daughter works at our house as a housewife). The recipe is honestly "slamzin" by a daughter from a cook. ru, the author of the recipe (the recipe is named there as well as here in the title) - Olga Fedyunina. The purpose of the publication is to draw attention to the recipe: what if it turns out to be as tasty for you as for our family. And tasty things should not go unnoticed! The unusual combination of buckwheat and eggplant in this recipe turns out to be very successful, and brings a pleasant culinary variety to the gray everyday life. The set of ingredients does not contain scarce overseas products. Well, it almost does not contain it - since now is not the season for eggplants, you have to spend money on imported overseas (Spanish) ones. But this usually does not stop us from wanting to taste this dish again! In general, I can safely recommend it!
Bon Appetit! Delicious! Bon appétit!

P.S. In the original recipe, both baking steps last 20 minutes at 200 degrees. But for us it was clearly not enough. Apparently the oven is different. We have gas, without convection.
P.S.P.S. The original recipe does not use sauce, but diluted tomato paste. But with pasta it turns out sour for us somehow ... Try it with pasta - perhaps it will suit you perfectly, and it will also be tasty for you ...
P.S.P.S.P.S. In the original recipe, not 12 but 20 chicken drumsticks are used, and 7 with a slide of st. spoons of buckwheat. But in the end, according to such proportions, we got ... shins slightly covered with buckwheat. Therefore, we adjusted the proportions "for ourselves". If you want more chicken in this dish, follow the proportions of the original recipe.

* kolyma *
Everything is there, you have to try. And photo # 13 is just adorable !!!




Constantin,

is that French in the foreground?

Gala
The combination is good. Delicious.
The security guards are nice. I think one of them is French
Kapet
Quote: * kolyma *
is that French in the foreground?
Yeah. And behind - Shih Tzu Girlfriends ...
Yarik
Kapet, Constantinhow delicious it looks! And the security is generally cute)))
Thanks for the recipe!
Rituslya
Kapet, a wonderful dish! Very nice presentation!
Just a question arose, do you have unopened buckwheat grains in the final photo or something else?
This I mean, I'm afraid to just bake in open buckwheat, I cook it the old fashioned way and still cover it up to a heap.
Thank you! The recipe is wonderful!
Kapet
Quote: Rituslya
Just a question arose, in the final photo you have unopened buckwheat grains or something else?
This I mean, I'm afraid to just bake in open buckwheat, I cook it the old fashioned way and still cover it up to a heap.
We also cook buckwheat, if separately, in a sealed container to steam. But in this case, in an open container, buckwheat is also steamed well due to the fact that more liquid is poured than is required for cooking buckwheat in a covered container, and the top layer of buckwheat is steamed enough. We don't have raw buckwheat in this dish. The main thing is that at the very beginning the buckwheat is slightly covered with liquid. But it's not worth pouring either ...
filirina
Konstantin, my question is not about the recipe, but about its design. Why in the night view of the site, the text written under the photos is dark green and absolutely unreadable because of this, although everything else is white? Is this a site glitch only in your recipe or did you trick the color? It would be desirable to fix ....
Kapet
Quote: filirina
It would be desirable to fix ....
The recipe was filled with fonts in their default sizes - as suggested and left it, did not change anything. It follows that the reason is the display of this style of design on the site. Yes, something needs to be changed ...

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